Baked fish with cherry tomatoes and red onion

Fresh fish cooked on a bed of soft onions and bright vine tomatoes.

Serves: 2

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and crushed
  • 2 red onions, peeled and cut into 2cm wedges
  • 225g pack cherry tomatoes on the vine
  • 2 fresh skinless white fish fillets
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, to garnish
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Recipe Information

Step by step guide to making Baked fish with cherry tomatoes and red onion

  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4.
  2. Toss together 1 tablespoon of the olive oil, the garlic and red onion wedges. Place in a roasting tin and lay the vine tomatoes on top.
  3. Lay the fish over the vegetables and drizzle with the remaining olive oil. Season with sea salt and black pepper.
  4. Bake for 30 minutes or until the fish is cooked through and serve scattered with fresh parsley and garnished with lemon wedges.

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Nutritional information for Baked fish with cherry tomatoes and red onion

Nutritional information for Baked fish with cherry tomatoes and red onion

Nutrition type per serving
Calories 395 kcal
Total Fat 14g
Saturated Fat 2g
Salt 0.7g
Sugar 12g

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